Barramundi Veracruzana

Serves: 4-6

Prep Time: 10-15 minutes

Cook Time: 25 minutes


  • 4 Barramundi fillets
  • Juice of two limes
  • Salt and pepper to taste
  • 1 tsp. oregano
  • 2 Tbsp. olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, diced
  • 4 chopped tomatoes or one 14 oz. can
  • 1/2 cup sliced green olives
  • 1 Tbsp. capers
  • 1 Tbsp. brown sugar
  • 1/2 tsp. cinnamon
  • 2 dried bay leaves
  • 1/4 tsp. ground cloves (optional)
  • 3 canned jalapenos, diced (optional)
  • 3 sprigs fresh thyme (optional)


  1. Preheat oven to 375 and place fillets in a greased baking pan.  
  2. In a small bowl, mix lime juice, oregano and salt and pepper.  
  3. Pour over fish and set aside.  
  4. In a skillet, heat olive oil and cook onion until translucent.  
  5. Add garlic and tomatoes and cook until tender.  
  6. Mix in olives, capers, brown sugar, bay leaves, cinnamon and optional jalapenos and cloves.  
  7. Simmer and start baking fish for 10 minutes.  
  8. Pour sauce over fish and bake for another 5 minutes or until flakey.  
  9. Top with sprigs of fresh thyme.  

Visitor Comments

By Susan on Jun 27, 2011

I made this recipe last week, as our grocery store just started carrying this fish. My husband “hummed” his way through dinner, saying it was the best fish he’s had in ages. The only thing I did differently is I topped the fish with the sauce before I baked it at all. It was definitely yummy, and I will make it again!

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